Kale, Avocado, and Artichoke Dip

The last month has been AMAZING.  Really i could not have predicted in a million years how incredible it would be.  We welcomed our second child to the world in March and 2 kids, well its a blast.  Don’t get me wrong, if you see me on the street I might look bleary eyed from lack of sleep, and some moments have been like drinking from a firehose.  Really though if I had to describe this time in one word, it would be FUN.  My newest is flexible and happy go lucky thus far, so we’ve just been taking him with us EVERYWHERE, he doesn’t seem to mind a bit

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I even took him along for a sneak peak of a new Whole Foods Market that is opening in Olathe soon.  He was a perfect angel through some wonderful cooking demonstrations. It was fun to be on that side of the stove so to speak!

He was even great during the tour of the store.  There was a mobile on demand donut cart that made me happy/sad that I don’t live too close to the store, but my favorite part was the dry aging case.  Even though it’s becoming more popular, this old school preparation is still kind of hard to get your hands on, and dry aged meat is SO much more flavorful and wonderful than the regular wet aged variety.  That I will certainly drive over for!!

 

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One of the lovely recipes that was shared at the event I just have to share with you! The Kale Avocado, and Artichoke dip was so creamy and wonderful.  It’s full of delicious full flavors, and super comforting, basically it’s exactly what I want to eat during this post baby crazy time. It would be just fine to substitute another leafy green for the kale, swiss chard would be wonderful.  You could serve this with chips or pita chips for sure but thinly sliced beets, carrots, and belgian endive leaves are fantastic as well!

 

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Kale, Avocado, and Artichoke Dip

This creamy, savory plant-based dip is super easy to throw together for a crowd-pleasing appetizer or simple snack. To prepare this dip vegan, use nutrition-packed nutritional yeast in place of parmesan cheese to impart a similar umami flavor. Kick back and enjoy this wonderful springtime dish on your patio under newly budding trees.

Serves 6 – 8

Prep time: 10 minutes, Cook time: 5 minutes, Total time: 15 minutes

INGREDIENTS:

2 cups chopped curly organic kale
1 (14-ounce) can 365 Everyday ValueTM quartered artichoke hearts, drained and chopped
3 small ripe avocados
2-3 tablespoons fresh lemon juice
2 tablespoons hemp seeds
1 garlic clove, minced
1 teaspoon 365 Everyday Value TM onion powder
2 teaspoons nutritional yeast or parmesan cheese
1⁄4 teaspoon 365 Everyday Value TM crushed red pepper flakes
1⁄4 teaspoon 365 Everyday Value TM sea salt
Black pepper, to taste

METHOD:

1. De-stem kale and chop finely. Add to a skillet over medium-low heat and steam-sauté in a small amount of water for 4-5 minutes to allow kale to become tender. Let cool.

2. Scoop the flesh from the avocados into a food processor along with the lemon juice, hemp seeds, garlic, onion powder, nutritional yeast, sea salt, and black pepper. Process for 1-2 minutes until completely smooth and cream-like.

3. Transfer the creamed avocado, kale, and artichoke hearts to a bowl and gently mix together with a spoon until well coated. The dip will be more of a chunky, rustic texture, but if a smoother texture is desired, you can simply add the kale and artichoke hearts directly to the food processor with the creamed avocado and pulse until well combined. Taste and adjust seasonings, as desired.

4. Place the dip in a serving bowl and serve alongside tortilla chips, pita chips, or sliced vegetables. This dip is best enjoyed fresh, but can be kept for 1-2 days in the refrigerator. To minimize browning when stored, place in an airtight container with a layer of plastic wrap pressed up against the dip.

(This is not a sponsored post, they didn’t ask me to write anything, however Whole Foods did give me a really nice bag of local products and herbs and the recipes with permission to share them when I was there… just so you know!)

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